Take 2 cups of baby beets.
Peel and pulse them in a food processor. Mix half
a cup of grapefruit juice, a tablespoon of
lime juice, a tablespoon of olive oil, a pinch of salt and pepper.
Marinate the beets in this juice until the beets soften – take susually 15
minutes and then strain it. Cut handful of
strawberries in halves. Take quarter cup each
of ripe blueberries and raspberries and blackberries. Mix the beets and
the berries in a bowl. Add half a cup of
watercress leaves. Sprinkle some salt and
pepper. Take a stalk of rhubarb and
puree it in a food processor with drops of water. To serve, place the rhubarb
puree in a salad plate and then stack up the beet and berry mix. Serve chilled.
Enjoy the crunchy beets and watercress leaves with soft textured berries. It is
a great spring and summer salad to remind your palette of the fresh spring tart
and sweet tastes and give you a visual treat of colors.
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